Process the popcorn in a blender or food processor until it is coarsely ground, then transfer it to a wide, shallow dish and stir in the chopped peanuts.

Whisk together the egg, soy sauce, garlic and hot pepper sauce in a separate shallow dish.

Working with one at a time, pound each chicken breast half between two pieces of plastic wrap to a thickness of about 1/2 inch. Dip first in the egg mixture, then in the popcorn mixture to coat well. Discard the wet and dry coating mixtures.

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Heat the oil in a large, ovenproof skillet over medium-high heat. Working in batches as needed, cook the coated chicken breast halves for about 3 minutes, undisturbed, on each side. Place all of the chicken breast halves in the skillet, then transfer to the oven and cook (uncovered) for 15 minutes or until the chicken is just cooked through.

Let the chicken rest for 5 minutes while you make the sauce: Whisk together the peanut butter, honey, soy sauce, lime juice and hot pepper sauce in a liquid measuring cup to form an emulsified, thick sauce.

Cut each chicken breast half crosswise into thick slices, if desired, and serve with the sauce.

The Boulder alt-country band gives its EPs names such as Death and Resurrection, and its songs bear the mark of hard truths and sin. But the punk energy behind the playing, and the sense that it's all in good fun, make it OK to dance to a song like "Death." Full Story